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Beef Braised in Barolo (Cook's Illustrated)
Ingredients
  • One 3 ½- to 4-pound boneless beef chuck eye roast, pulled apart into 2 pieces, trimmed, and tied
  • Salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 4 ounces pancetta, cut into ¼-inch cubes
  • 2 medium onions, chopped medium
  • 2 medium carrots, peeled and chopped medium
  • 2 celery ribs, chopped medium
  • 2 medium garlic cloves, minced (about 1 tablespoon)
  • 2 teaspoons minced fresh thyme leaves
  • 1 teaspoon minced fresh rosemary
  • 1 tablespoon unbleached all-purpose flour
  • 1 tablespoon store-bought or homemade tomato paste
  • ½ teaspoon granulated sugar
  • One 750-ml bottle Barolo wine
  • One 14 ½-ounce can diced tomatoes, drained
Steps
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